Rhubarb Pavlovas
 
MAKES 6
Ingredients
  • 3 large egg whites
  • ⅛ teaspoon cream of tartar
  • ¾ cup sugar
  • Rhubarb Compote (recipe follows)
Instructions
  1. Preheat oven to 250°. Line a baking sheet with parchment paper. Using a pencil, draw 6 (3-inch) circles on parchment; turn parchment over.
  2. In a large bowl, beat egg whites and cream of tartar with a mixer at medium speed until foamy. Add sugar, 1 tablespoon at a time, beating until stiff peaks form. Spoon mixture onto drawn circles on parchment.
  3. Bake 1 hour. Turn oven off, and let meringues stand in oven with door closed for 8 hours.
  4. Spoon Rhubarb Compote into center of each pavlova. Serve immediately.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/rhubarb-pavlovas-recipe/